These frosting-decadent carrot cake cupcakes are gluten-free. They’re based on heavier millet and almond flour and don’t rise like wheat flour cupcakes do, so when filling the cupcake paper, feel free to fill it almost all the way to the top, and to use two cupcake liners to get a sturdy circle shape. The buttery cream cheese frosting is flavored with orange juice and citrus zest. Don’t be intimidated by all the ingredients, which keep the cake moist and rich-tasting. The recipe is comes together quickly.

Cake:
Mix flours, baking soda and spices together in a medium sized bowl and set aside. In a large mixing bowl, cream the salted butter. Once fluffy, add sugar, mix well, then add eggs one at a time. Add the vanilla, carrots, raisins, walnuts, coconut and pineapple to the butter blend and mix. Add the flour mixture to the wet ingredients and fold into well combined. The mixture will be thick. Spoon into cupcake cups until the batter hits the rim. Bake for 40 to 50 minutes, until the cupcakes start to dry and the cake starts cracking a little. Let cool completely.

Frosting:
Cream the unsalted butter until fluffy in an electric mixing bowl with a whisk attachment. Add the cream cheese and mix until both are fluffy. Add the confectioner’s sugar and whisk for one more minute. Add the orange zest and orange juice and whisk until light and fluffy. Once the cupcakes are cool, top with frosting.